Winter Green Community Farm

Week of June 18th 2010

Pac Choi

❦ Refrigerate unwashed Pac Choi in a plastic container or loosely wrapped in a plastic bag. ❦ Pac Choi keeps for over a week but is firmest and tastiest if used within a few days. ❦ Rinse Spinach leaves in cool water and pat dry with a towel or "spin dry" as you would lettuce.

Store in a damp towel or plastic bag for up to a week. Spinach can be steamed, sautéed eaten raw or added to soups at the last minute

❦ Wash strawberries gently in cool water, just prior to eating, to remove any grit. Enjoy fresh and whole or add to smoothies, yogurt or as a pancake topping.

❦ To store turnips, place in a plastic bag in crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly but most should keep for up to a week. Rinse in cool water before cooking.

❦ Garlic Whistles are the seed stalk of the garlic plant. Wash, then chop, dice or mince garlic whistles and use as you would regular garlic cloves in any recipe. Great for stir fries!

This Week’s Harvest (Subject to last minute

variations)

Pac Choi Spinach

Green Butter Lettuce Turnips

Garlic whistles Some Sites Only

Strawberries Strawberry Spread

Stir Fried Pac Choi in Garlic oil

Fried Pac Choi w/Cashew Sauce

Toast sesame seeds in a heavy skillet over med. heat until they smell fragrant and toasted, then crush them w/a mortar & pestle or in a spice grinder. Whisk together the oil, lemon juice, honey, pepper flakes, and tomato bits in a small bowl. Allow the dressing to sit for about 1 hour while the tomatoes re-hydrate. Place the spinach, arugula & cabbage in a large salad bowl. Drizzle with the dressing and toss gently. Sprinkle with the sesame seeds and feta cheese. Serves 4 from "the Northwest Vegetarian Cookbook"

Spicy Spinach & Red Cabbage Salad

¼ C sesame seeds ¼ C toasted sesame oil ½ C fresh lemon juice 1 tsp honey ¼ tsp red pepper flakes, crushed 1 ½ Tbsp sun dried tomato bits

Heat wok or cast iron pan over high flame for 1 min. Heat oil until very hot (this will take just a few seconds: pass your hand over it to feel the heat or look for a wisp of smoke). Add salt and garlic to flavor oil. Remove garlic when browned. Add pac choi and stir-fry, working smoothly and rapidly, keeping vegetables moving. Within a minute, taste a piece of pac choi to test doneness. It should be crisp but not taste raw. When ready, transfer to serving dish. Stir-fried veggies should glisten with brilliant color. Serve with rice or noodles. Serves 2 as main dish/4 as side dish from "Cooking from the Garden" cookbook

Turnips with Swiss Chard

1 tsp olive oil 1 Tbsp slivered garlic 1 lb. turnips, halved & sliced very thin 1 lb. Swiss Chard, washed, stemmed & roughly chopped

In a large, heavy skillet, heat the oil over medium heat. Add the garlic and sauté, stirring until it starts to brown. Remove with a slotted spoon. Add the sliced turnips to the pan and sauté for 5 minutes, stirring, until it is just cooked and begins to brown. Turn the heat to med-high and return the garlic to the skillet. Stir in the chard and zest: sauté for 1-2 minutes. Turn the heat off, cover and steam for 5 min. Season with lemon juice, salt and pepper to taste. Serve immediately. Serves 4 from the "Great Good Food" cookbook

1 tsp chopped lemon zest 3 Tbsp fresh lemon juice Salt & pepper to taste

1 bunch spinach, torn into bite sized pieces 1 bunch arugula, torn into bite sized pieces 2 C red cabbage, finely shredded ¼ C feta cheese crumbled

3 Tbsp peanut oil 1 tsp salt 3-4 cloves garlic, lightly crushed & peeled 1 Pac Choi, cut into 1" pieces

News from the Field

Greetings Winter Green Farm members, Welcome to the 2010 season! It looks like summer has finally arrived, just in time for your first harvest and delivery! If only we had some of this weather a few weeks ago! Life has been rather soggy on the farm, and spirits were beginning to get a bit gloomy. The consistent rains and cloudy skies have made our spring quite challenging, and we have had to be creative in getting your crops in the fields this year. Our crew deserves a huge round of applause for many hours above and beyond, even on the weekends, spent hand transplanting many acres of vegetables.

Some of the 2010 season crew, top: Theo, Jack, Steve, Jordan, Sam, Jabrila, Jeremy, Will, Joe, Chelsea, Wali, Spencer, Tyson ~ bottom: Josh, Kelly, Sara, Katie, Teddi, Matt, Chris, Cain

As you can see from the photo below, there are good things that come with the rain, and most of the time the crew focused on the good things. We are fortunate to have many of last year's crew returning to share the season. It's wonderful to know we have their experienced hands in the fields. It's also great to see all the new, smiling, eager faces and we look forward to getting to know their stories and to share their adventures with you all.

We're hoping that this season will be awesome and look forward to sharing delicious and nutritious food with you and your families. We had a great turnout at the Open House Potluck party. The food was amazing, as usual, and there was so much variety and very little left at the end of the day. Wendy and Brian brought their exotic bugs once again, and it was so much fun to watch the kids (even the BIG kids!) oohing and ahhing as critters of all shapes and sizes crawled up their arms. The Eugene City Barnstormers

entertained us all day long with their lively bluegrass jams and our special guests, the Cascades Raptors, brought a few of their feathered friends to share their stories of rescue and rehabilitation. The sun even made an appearance throughout the day and everyone enjoyed dry hayrides and tours around the farm.

Most of the cows have given birth to their calves and we were not only fortunate enough to have healthy calves, but were even blessed with twins this year! Mamas and babies are enjoying the sweet, green pastures and growing in leaps and bounds. We anticipate all going smoothly as we begin this season's deliveries. This season we will have new delivery drivers, so please be patient the first week or two while they learn their routes...we anticipate arriving at the sites at the scheduled time, but hope you will allow some flexibility for any delays. Be sure to let your site hosts know if you will be later than the pick up deadline, or not able to pick up your share. That info will enable them to be prepared to handle any boxes left at the site. We have a couple of new local cookbooks that I will be able to use for recipe ideas this year. Elin England, of Pleasant Hill wrote the "Eating Close to Home" cookbook. Debra Daniels-Zeller of Portland just completed "The Northwest Vegetarian Cookbook" and features Winter Green Farm as one of the local farmers. I may be able to order the books and offer them to you at a discount, so let me know if you might be interested. I will also have the "Real Dirt on Vegetables Cookbook" available soon as well. We are very excited to have a Eugene presence this season. We will have a market stand in Eugene located at the Emmaus Lutheran Church on Wednesday, from June thru September. The market hours will be from 3-7pm. The church is located at 1250 W. 18th Ave. & Polk St. Stop by and visit Shannon there! We all hope you will enjoy your first week of veggies! Linda and all of the Winter Green Farmers

Winter Green Farm 89762 Poodle Creek Rd Noti, OR 97461 Phone: (541)935-1920 Fax: (541) 935-3615 folks@wintergreenfarm.com www.wintergreenfarm.com